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We finally tried the haggis! Before I get to the taste I’ll describe how we prepared it; the first preparation I pressed into patty form and browned it in my cast iron pan and topped it with a runny poached egg. The second way was Haggis Jacobean in which I heated the haggis and poured a liberal dose of Jameson and cream over the top.
Upon cracking the seal on the can, we pretended that it was a fine red wine by immediately sticking our noses in to catch the pent up aroma as it escaped the can. It had a very familiar smell, more on that later. Visually it looked like a meat paste that had barley added, which is essentially what it is, Scottish oatmeal is a bit different from what you and I call oatmeal, it is more like barley. However I describe it, it also had a familiar look to it as well.
The taste wasn’t exactly like I had imagined, I thought that it would taste more like iron and minerals because it contains lamb heart and liver. It did taste and smell an awful lot like corned beef hash, except the salt content isn’t as high, the appearance looked like corned beef hash as well especially with the little pieces of oatmeal that looked like small pieces of potato. When it was topped with the poached egg, I would have bet the farm that it was corned beef hash if I had tasted it blindfolded. As far as adding the Jameson and cream, all we could really taste was the whiskey, which actually might be by design.
All in all, I didn’t love or hate the haggis. If was asked if haggis is offal, I would say yes. If I was asked if haggis is awful, I would say no.
Amuse Bouche will take a look at current issues in today’s vast food world through the eyes of a sarcastic, CIA trained Chef. It will also keep readers abreast of current events and what is just arriving at the Canandaigua Farmer’s Market.
